A Step-saving U kitchen

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Do not assume content reflects current
scientific knowledge, policies, or practices.

Kitchen

U. S. DEPARTMENT OF AGRICULTURE MISC. PUB. 646

'Poidfa On (j<M#tiucU<w,

Working drawings are available from the
Extension Service in many States, For infor-
mation as to how to obtain the drawings, write
the Bureau of Human Nutrition and. Home Econom-
ics, United States Deportment of Agriculture,
Washington 25, Do C0> and they will direct you
to one of the States handling the plans.

nil:

Working drawings are detailed, so that a
local carpenter or cabinetmaker can reproduce
them easily.

If your storage needs*are greater than those
of the average family, you may wish to increase
the size of certain units „

Do not decrease the size of units. The space
allotments needed for individual utensils and
supplies have been carefully planned to allow
ample room for removing articles «

March 1948

REVOLVING
SHELVES

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s4 Step, - Savuty 16 *Kticjltea

Maximum convenience for the homemaker at her work
is the aim of this step-saving kitchen, planned pri-
marily for the farm home. It was designed in housing
and household equipment laboratories of the Bureau
of Human Nutrition and Home Economics.

Basic plan. The unbroken U shape was chosen for
arranging equipment because it forms a compact dead
end work center through which household traffic can-
not pass. It also allows the dining corner to be
planned and decorated as a separate center.

As shown on the plan (opposite), the sink is at
the center of the U, and the refrigerator and range
are at the ends. The three key pieces of equipment
are brought within easy reach of one another. Other
arrangements of the three pieces in a U or an L
might be equally convenient.

The U as shown here, while compact, is large
enough for two women to work with plenty of space.
There is also ample storage t5 accompany the activi-
ties usually carried on in a farm kitchen when there
is a separate laundry and workroom.

Smooth production line. This kitchen is planned
to cut walking, stooping, and stretching to a mini-
mum in accordance with modern work simplification
ideas. It is planned so that jobs can progress in
orderly fashion from one work center to the next.
The production line is from right to left, since
most right-handed women prefer this .

Comfortable work heights. Counters are }•
from the floor-— the standard height now
ufacturers for most cabinet counters and
electric ranges. If this height dor.
it can be adjusted an inch or two by
of the toe space. The pull-out lapboarj
work has a top 26 inches from the flocr, 1
that this is a comfortable work level t women.

Handy storage. To save time and energy, storage
for supplies and equipment is pr
places where first used. Articles mc
used are given space near at hand, those
are farthest off. Cabinets have been c-
cially to hold the various kinds c

Corner space in cupboards and on cc.
wasted because it is hard to rear Re:
boards in the corners of the U are a good i

Light and air. A broad window ov
its counters, and another in th
vide good natural light and cross--
fan built in the wall above the
to ventilate and carry off cooking c

The artificial light is semi-
nates work surfaces with minimum
The fixture is a U-shaped wooden troug
40-watt fluorescent tubular bul':
The dining corner is
incandescent fixture.

HXJSE DRESS NOTE: The young woman pictured at work in this kitchen wears one of the functional house ir ^signed in the

Bureau* s laboratories.

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tKixiny veaten,

Mixing jobs go quickly when supplies and utensils are within
easy reach and the work space is adequate, as in this mixing
center. The refrigerator is conveniently placed at the right
end of the work counter.

Revolving corner cupboards above and below counter level tie
in with the mixing center.

/ > r/ j > 1/ / /

Generous counter space. Of all food
preparation jobs, making cookies and
bread require the most counter space.
Allowing for this, a mixing counter
should be at least 36 inches long, the
Bureau's research has shown. And still
better is a /+2-inch counter as provided
in this kitchen.

Double-deck flour bins. Keeping flour
handy is a problem in farm kitchens
where much baking is done. In this
kitchen, replenishing the small con-
tainer is easy.

A small metal bin above the mixing
counter replaces the flour ■ canister,
which usually takes up counter space.
Directly above is a big bin for about

-4-

4.0 pounds of flour. Pull out a metal shuttj-r in the
bottom of the big bin ...and flour feeds into the
small bin just below.

More bins in a row. Next to the small bin is a

bin for granulated sugar and beyond is one for some

other sugar, meal, or flour. The small bins are
removable for easy cleaning.

Right-corner Lazy Susan. The revolving wall cup-
board is big enough, so that staples in daily use at
the mixing center can occupy the outer part of the
round shelves, leaving space near the center for
reserves. These shelves are extended down to the
counter, providing storage for the heaviest and most
frequently used staples at working level.

The base revolving cupboard is for the larger mix-
ing bowls, baking utensils not stored elsewhere, a
large jug of vinegar, saucepans. The top three-
quarter shelf is just right for storing saucepans
with long handles. The toe board under the corner
base cabinets is removable, to allow for brushing
out under the shelves.

Utensils above mixing counter. Since the Lazy
Susan holds the many staples used at the mixing cen-
ter, cupboards above the counter are left for equip-
ment and supplies usually stored below the counter
or in more out-of-the-way places.

The big cabinet above the mixing center has
shelves for mixing bowls, measuring spoons and cups,
casseroles, custard cups. The top shelf is fitted
with dividers to file the pie, cake, and bread pans,
cake racks, and similar pieces. Above the big flour
bin, is a small vertical file with upright dividers,
for such articles as the pudding pan, tube cake pan,
salad mold.

Recipes at eye-level. A rack inside I

hand door of the wall cabinet holds a recipe
an open cookbook, for ready reference.

Pull-out boards that lock. The two :
under the mixing counter lock into place, au
pushed back when the gravity stop under I
released.

The smaller board makes a sturdy base
ing a food grinder. It also is handy for
small quantities of vegetaDies for e
larger board is for use with larg-
food.

Drawers close to counter. Below
boards are three drawers: One just de-
spoons, spatulas, and other mixing tool- :
deeper drawer for such things as
can opener, graters; a deep draw-
dishes and covers. All of these ...
opened without stooping.

A place for seated work. A pul -
included in this center. It is p] I
a chair which allows the work-
with her feet flat on the floor.

Lower drawers. Below the la.
of drawers, with two drawers in e .

Left tier: Top drawer foi
basket supplies, and picnic
for seldom-used odds and end;
most kitchens inevitable-
Right tier: Top drawer-
drawer has dividers for fill
baking utensils .

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1/eyefa6le 'Pwfwtatioti, vetifan,

With vegetable bins in front of her, sink at the left, knife
rack and utensil cupboard at right, and a garbage hatch in
the counter, the cook has a step-saving set-up for preparing
vegetables. When a meal is over, she can scrape dishes here,
double quick.

Bins for vegetables and fruit. The counter for
preparing vegetables and scraping and stacking used
dishes need not be so "wide, front to back, as a mix-
ing counter. By taking off 3 inches and using as
much depth as possible in the outside wall, four
bins are built under the windows .

The big bin at the vegetable preparation counter
holds about 20 pounds of potatoes . Next, is a 10-
pound bin for onions. Similar bins to the left of
the sink are for other vegetables and fruit.

Made of metal and wood, the bins are easily
removed for cleaning. The metal-lined compartments
into which they fit are also easy to clean,,

Garbage short-cut. In this step-saving kitchen it
is no trouble to save garbage for hogs-=a problem
chore in many farm households.

The common practice is to peel vegetables and

fruit in a pan or sink strainer. . .then pour the

peelings into a garbage pail. ..then stoop to put the

pail under the sink, or lift the pail to a table top
where it takes up work space .

Here, a metal-lined container, under the counter
at right of sink, will hold a 3-gallon pail. An
oblong opening is cut in the counter directly above-.
Vegetables and fruit can be peeled and plates
scraped directly into the pail. The counter opening
and its lid are both metal lined for easy cleaning.

The filled pail can be removed from the yard side
through an insulated door in the back wall. The pail
can be taken out to be washed, through a door open-
ing on the kitchen side.

For tools and paper. Below the garbage compart-
ment are two drawers „ The top, shallow drawer is
for hammer, pliers, nails, and so on. The deep,
bottom drawer is a file for paper sacks and wrapping
paper .

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0Du6w4A&Uy (seate*

Two-level sink. The sink for this kitchen was
designed and constructed in the laboratory. Sinks
like it are not on the market.

The right bowl, 5 inches deep, permits dishwashing
at a comfortable height. In so shallow a bowl, the
drain must be directly under the faucet to prevent
excessive splashing from running water.

The left bowl, 8 inches deep, is convenient for
draining dishes or washing vegetables. The sink is
wide enough, front to back, for a medium-sized dish
drainer to rest on the rims with the drainer sup-
ported well above the sink floor. Space at the side
of the drainer allows liquids to be poured down the
sink or pans to be emptied without contact with the
draining dishes.

For cleaning supplies. A wall compartment at the
back of the sink is for soap, brushes, and scouring
and soap powders. Under the sink is a compartment
for extra cleaning supplies and temporary storage of
empty jars and bottles.

The wastepaper basket is mounted on the left door
of the under-sink cabinet. . .also a roll of paper
towels. On the right door are hooks for the dish
drainer and a rack for the dishcloth.

Four drawers. Below

s ink are four d r awe rs 1

cookies (a metal -lined drawer),

and for miscellaneous articles.

the counter at left of the
For tea towels, for cake and
for kitchen aprons,

Left-corner Susan. At the left bend of the U, a
revolving wall cabinet is for everyday dishes. Heavy

dishes and those most frequently used
lowest shelves. The top shelf is for pacl
breakfast food. Steps are saved when cer
bowls can be assembled by opening on

The revolving base cabinet
skillets, and other large utensils usee
Percolator and coffee are here — together, ha
the sink where coffee making begins,
water coffee maker is used, a c.
it, with the coffee, would be near the range.

Cleared dishes progress to the left: Wa< illo*

sink bowl. ..drained in the oeeo bowl...

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s,

eto&ty

*

(sextet

The serving counter is next to the range and handy
to the dining corner.

Sliding doors . To speed dining-room service and
save many steps, sliding doors (shown lower left)
are back of the serving counter. When these doors
are opened, dishes may be taken from the wall cup-
boards on the dining-room side. The doors also open
up a pas sway through which food is served from the
kitchen counter to the dining-room sideboard.

For company dishes. Above the serving counter is
a 44-inch cabinet for storing good dishes. Farm fam-
ilies usually serve in family style. So space is
allowed here, near the range, for meat platters and
vegetable dishes of the company set.

For silver and sucn,

Four small drawers under the
wall cabinet are for articles

right end of the long
used when setting the table for everyday meals — sil-
ver, table hot pads, paper napkins.

Under the counter. The base cabinet in the serving
counter is fitted with—

A large bread board...

A drawer for small utensils used at the range:
meat forks, basting spoons, potato masher, other
pieces. . .

A metal-lined bread box big enough for four loaves
and a pan or two of rolls „ . .

A file cupboard for trays, large cooling racks,
turkey platter, and other items conveniently stored
upright.

vaoMaq d,e«tt&i

Shelves at range. Shallow open shelves are pro-
vided for foods in frequent use at the range.

The lower shelf is for such supplies as flour,
sugar, salt, pepper, tea, cocoa. The upper, for such
staples as breakfast cereals that require cooking,
rice, and corn meal.

These shelves extend only a little way over the
range, but, even so, for safety's sake there is
asbestos lining under them.

Cabinet above. The wall cabinet is 24 inches above
the range. The lowest shelf allows just enough space
for meat platters.

The shelf above is mostly a vertical file for pot
lids and vegetable dishes. This leaves one-fourth
of the shelf for additional staples used at the
range. The top shelf is for extra packages of all
foods stored at the range, and for dry breakfast
cereal reserves.

Double-fold doors. The cabinet above the range,
and also the cabinet above the serving counter, have
doors which fold back for convenience and safety.

Tea towel pull-out rack. A pull-out rack at right
of the range is for drying tea towels.

To meet safety requirements, there is asbestos
board on the side of the rack next the range. To
ventilate the rack, the asbestos board and the toe
board are- both perforated.

Shelves and cupboards over the range save «any steps,
should be protected from fire hazard bj asbestos botl
them.

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VttomUty, Veti

A useful step-saver is a desk at which to plan
meals, telephone, and make out market orders. This
kitchen desk is a table on casters, with drop leaves,
A shallow drawer holds pad, pencils, grocery bills.

Desk used as table. With leaves raised, the 48-
inch table is easily moved where wanted, for use in
food preservation, or for setting up salads or des-
serts when serving a group. This table also can be
used as a tea cart.

Wall shelf. A 6-inch-deep shelf is extended back
into the wall, making a place for a recipe book or
two, telephone book, a kitchen radio.

Mirror for last look. Farm women say that when
someone comes to the door, or when they join guests,
they like to see that they are presentable. The
mirror above the desk meets this need.

Stonaqc vfotet

Near the doors and out of the way of meal prepara-
tion, is this closet for the kitchen cleaning equip-
ment. Besides such things as broom, brushes, and
dustpan, the lower section can hold the step stool.
There is a hook for aprons. A rack is provided for
bandages, burn remedies, other emergency supplies.

The upper section is reserved for a selected sup-
ply of canned foods — saving trips to food storage
room.

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*Di«u«ta Oi

<vut&i

The dining corner is large enough to seat six comfortabl; . - ^ot winccv. 1

out on the yard and drive. Harmonizing colors of curtains, vrj.1
help make the corner cheerful and attractive.

Under the window, a radiator is flanked by open shelves v
waffle iron can be kept. There is room here for a m&ga
dren's toys at right. The shelf top «i counter for

electrical equipment. With the table pushed back to :
baby's play pen in sight of the mother at walk,

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Storage under sink--when doors are open
(page 7).

Kitchen designed by Lenore 2. Sater,
Head of Housing and Household Equipment Division

ISSUED BY
BUREAU OF HUMAN NUTRITION AND HOME ECONOMICS
AGRICULTURAL RESEARCH ADMINISTRATION
U. S. DEPARTMENT OF AGRICULTURE
Washington 25, D. C.
March 1948

U. S. GOVERNMENT PRINTING OFFICE : 1948 O - 779377

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